Tuesday, November 20, 2012

Moroccan Lamb Salad

Fast, fresh, fantastic. It's all about speed for weeknight dinners in this dear little house. When the weather is warming up and the daylight hours are lingering longer there's nothing that beats a crunchy salad. This is one of those salads that is a meal rather than a side dish.

Moroccan lamb salad
INGREDIENTS
500gm lamb steak, diced
Moroccan Lamb seasoning (if you can't find this some turmeric, cumin, and paprika will work well)
5 Tbsp Greek yoghurt
2 cloves of garlic, crushed
1/2 bunch fresh coriander (leaves only)
200gm baby spinach
200gm cherry tomatoes, halved
8-10 kalamata olives
1/2 a Lebanese cucumber, diced
50gm Persian feta, crumbled
Olive oil
6 tsp balsamic vinegar (regular or white, up to you!)
1 lemon's worth of juice
Salt and Pepper

METHOD
Put the diced lamb in a bowl, add enough olive oil to coat the lamb, about 3/4 of your crushed garlic, and stir through the seasoning (add to taste but you'll probably want about half of one of the smaller sized bottles). Place the bowl in the fridge to marinate for half an hour or so.

Meanwhile, take your yoghurt and add the rest of your garlic, squeeze in about a quarter of your lemon juice, and add salt and pepper to taste. Mix it all together and set aside for serving.

Once your lamb has marinated for a while you'll want to cook it on a fairly high heat in a large frying pan; ideally your lamb will have a crust from the spices on the outside and still be a little bit pink on the inside so you want to cook it fast and be able to move it around in the pan to prevent any burned bits.

In a large bowl combine your spinach, tomatoes, cucumber, olives, coriander, and feta. Add a good glug of olive oil, your balsamic vinegar, the remainder of your lemon juice, and give it a toss. Serve the salad up as a bed to support your lamb and top it all off with a big dollop of yoghurt. Yum!

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